Riverview Farms Hot Roast Pork
1/4 cup olive oil
2 tablespoons fennel seeds
1 teaspoon minced garlic
1/4 cup whole sage leaves
50 grams of butter
6 large halved potatoes
100 grams of butter
1/2 cup of milk
1 teaspoon salt
- 1
To make the Porchetta mash, grab a small frying pan and head to the stove. Pour in the oil, fennel seeds and garlic. Once it heats up, drop in the sage. The sage will crisp up pretty quickly, so add the butter once the sage is crispy. Once the butter has melted, take it off the heat and blitz till it’s a fine liquid.
- 2
Cook some spuds (6 large spuds, halved) in a pot of boiling water till soft.
- 3
Mash the spuds and add the salt, butter and milk and continue stirring. Add in the liquid Porchetta sauce and mix.
- 4
Serve together with a side of steamed asparagus.
